Name: Vegetarian Kohlrabi, Potato and Millet Puree for Babies
Total time: 25 min
Yield: 4

This mild vegetable puree is a wonderful choice for those very first spoonfuls. The gentle flavor of kohlrabi pairs perfectly with potatoes, while millet provides important plant-based iron. Many babies enjoy the slightly sweet note of this dish. It gently supports your child in discovering new tastes and textures in their own time.

Ingredients

For about 2 to 3 portions, you will need the following ingredients:

100g kohlrabi (weighed after peeling)
50g potatoes
10g millet flakes (baby-grade millet cereal works best)
1 tablespoon rapeseed oil (or specific baby weaning oil)
approx. 100 ml water

Preparation

Wash, peel, and dice the kohlrabi and potatoes into very small pieces.
Place the vegetables and water into a small pot and bring to a gentle boil.
Let it simmer over medium heat for about 12 to 15 minutes until very soft.
Stir in the millet flakes and remove the pot from the heat. Allow the mixture to rest briefly so the flakes can absorb the liquid.
Add the oil and blend everything with an immersion blender until you reach a very fine, smooth consistency without any lumps. Add a little boiled water if it seems too thick.
Let the puree cool down to room temperature. Always test the temperature on the inside of your wrist before feeding your child.

Variations and Tips

Different vegetables: You can easily swap the kohlrabi for carrots, parsnips, or zucchini.
Storage: The puree will keep in an airtight container in the fridge for up to two days.
Freezing: This recipe freezes beautifully. Use ice cube trays to freeze small portions for beginners. If you freeze the puree, add the oil fresh only after thawing and reheating.
For the family: If you cook a larger batch, you can set aside some of the cooked vegetables for the adults before blending and season them with fresh herbs.

Allergy and Safety Information

This recipe does not contain any of the 14 major allergens. When introducing new foods, follow the gentle approach: introduce new ingredients one at a time and in small amounts. This allows you to observe how your child reacts. During these early months, breast milk or formula remains the main source of nutrition. If you have any concerns about starting solid foods or potential allergies, please consult your pediatrician.

Nutritional Information

This dish is a wonderful nutrient package for little explorers. The millet provides valuable plant-based iron, which supports healthy development. The kohlrabi adds a good portion of Vitamin C, helping the body absorb the iron from the millet optimally.

Preparation

Wash, peel, and dice the kohlrabi and potatoes into very small pieces.

Place the vegetables and water into a small pot and bring to a gentle boil.

Let it simmer over medium heat for about 12 to 15 minutes until very soft.

Stir in the millet flakes and remove the pot from the heat. Allow the mixture to rest briefly so the flakes can absorb the liquid.

Add the oil and blend everything with an immersion blender until you reach a very fine, smooth consistency without any lumps. Add a little boiled water if it seems too thick.

Let the puree cool down to room temperature. Always test the temperature on the inside of your wrist before feeding your child.

Variations and Tips

Different vegetables: You can easily swap the kohlrabi for carrots, parsnips, or zucchini.

Storage: The puree will keep in an airtight container in the fridge for up to two days.

Freezing: This recipe freezes beautifully. Use ice cube trays to freeze small portions for beginners. If you freeze the puree, add the oil fresh only after thawing and reheating.

For the family: If you cook a larger batch, you can set aside some of the cooked vegetables for the adults before blending and season them with fresh herbs.

Allergy and Safety Information